Italian stuffed shells recipe are one of those comfort foods that always leave you feeling warm and satisfied. I remember the first time I encountered this dish at a friend’s house. The aroma of marinara sauce filled the air, and I couldn’t wait to dig in. Now, I make it regularly, and my family has come to adore this simple yet delicious meal. This Italian stuffed shells recipe brings together pasta, cheese, and sauce in a way that makes any dinner feel special.
Ingredients for Italian Stuffed Shells
Servings: 6
Stuffed Shells Ingredients:
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Marinara Sauce Ingredients:
How to Make Italian Stuffed Shells
The stuffed shells begin with the pasta. Start by boiling a pot of salted water. Once it reaches a rolling boil, add the jumbo pasta shells carefully. Cook them until they’re al dente, usually around 9-11 minutes. This means they’ll have a slight firmness since they’ll continue cooking in the oven later.
Make sure not to overcrowd the pot. It’s important to stir the shells occasionally to prevent them from sticking together. Once they’re cooked, drain them and let them cool a bit. I usually spread them on a parchment-lined baking sheet to prevent sticking.
Preparing the Filling
While the pasta cools, I focus on the cheesy filling. In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, the beaten egg, Italian seasoning, garlic powder, salt, and pepper.
Using a fork, I mix everything until it’s smooth and creamy. The filling should not only taste delicious but also have a lovely texture. After all, this is what will make your Italian stuffed shells so delightful.
Stuffing the Shells
Now comes the fun part: stuffing the shells! Using a small spoon, I fill each shell with the cheesy mixture. Aim for about two tablespoons of filling per shell. It can be a bit messy, but don’t worry. The taste will make up for it!
As I stuff the shells, I place them in a baking dish lined with about a cup of marinara sauce at the bottom. This step prevents them from sticking and adds flavor to the overall dish.
Arranging in the Baking Dish
Once all the shells are stuffed, I arrange them neatly in the baking dish, lining them up. After this, I pour the remaining marinara sauce over the top. The sauce keeps the shells moist while they bake.
Finally, I sprinkle the remaining mozzarella cheese over the stuffed shells. This melting layer of cheese is the icing on the cake!
Baking the Stuffed Shells
With everything set, it’s time to bake the stuffed shells. I preheat my oven to 375°F (190°C). Once preheated, I place the baking dish inside and let them bake for about 25-30 minutes, or until the cheese is bubbly and golden. The kitchen fills with such a wonderful aroma that it makes my mouth water.
Sometimes, I like to cover the dish with aluminum foil for the first 15 minutes of baking. This keeps steam in and helps the shells cook more evenly.
Serving the Italian Stuffed Shells
After baking, I pull the dish from the oven and let it cool for a few minutes. When serving, I like to garnish with fresh basil for a pop of color and flavor. Each shell is filled to the brim with cheesy goodness and marinara sauce.
I usually pair the stuffed shells with a simple side salad and garlic bread. The combination is a real winner in my house, and everyone enjoys digging in.
Making Ahead and Freezing Tips
One of the best things about stuffed shells is they can be made ahead. I often prepare them a day in advance and refrigerate them. Just add an extra few minutes to the baking time when you cook them from the fridge.
If you want to freeze some, prepare the stuffed shells but do not bake them. Instead, cover them tightly with plastic wrap and aluminum foil and store them in the freezer. When you’re ready to eat, just bake straight from the freezer; simply add some time to the baking process.
Variations on Italian Stuffed Shells
I’ve also played around with variations on this recipe to suit my mood. Here are a few ideas:
- Spinach and Mushroom: Add sautéed spinach and mushrooms to the cheese filling for an earthy flavor.
- Meat Lovers: Incorporate cooked ground beef or sausage into the cheese mixture for a heartier meal.
- Veggie Delight: Experiment with roasted vegetables like zucchini and red peppers mixed into the filling.
Each variation adds a unique twist to the basic recipe without much extra effort.
Storing Leftovers
If I have any leftovers, I store them in an airtight container in the refrigerator. They usually last for about three to four days. The flavors tend to deepen overnight, making reheating quite delightful. Just pop the shells in the microwave or oven until warmed through, and they taste nearly as good as fresh!
Nutritional Information
While Italian stuffed shells are a comforting dish, it’s also good to be aware of the nutrition factors. With the cheeses, the dish contains protein and calcium. To make it lighter, I use part-skim ricotta and mozzarella when I can. This slight tweak doesn’t affect the flavor much but can reduce the calorie count.
Enjoying Your Italian Stuffed Shells Recipe
I hope this Italian stuffed shells recipe becomes a staple in your home just like it is in mine. It’s simple, delicious, and incredibly satisfying. The combination of flavors and textures culminates in a meal that is perfect for family dinners or even gatherings with friends.